Fluffy Chocolate Bun (Print Version)
# Ingredients:
→ Dough
01 -
2 cups of bread flour (240 g)
02 -
2 1/4 cups all-purpose flour (250 g)
03 -
2 1/2 teaspoons instant yeast
04 -
A little over 1/3 cup granulated sugar (75 g)
05 -
A teaspoon of salt
06 -
1/2 tablespoon vanilla extract
07 -
Two large eggs, must be at room temperature
08 -
1 cup of warm whole milk or 2% milk (~35°C, 240 g)
09 -
1/4 cup neutral-flavored oil, like vegetable or canola
10 -
1/4 cup unsweetened Dutch cocoa powder (28 g)
→ Egg Wash
11 -
One large egg
12 -
1 tablespoon of whole or 2% milk
→ Whipped Cream Filling
13 -
2 cups of cold heavy cream
14 -
2/3 cup sifted powdered sugar
15 -
4 tablespoons sifted unsweetened cocoa powder
16 -
A small pinch of salt
# Instructions:
01 -
Combine all the ingredients in a mixer bowl with a dough hook. Mix on low until the dough turns smooth. It should feel sticky—sticks to the bowl bottom but not its sides.
02 -
Put the dough in a lightly greased bowl, cover it up, and let it rest until it doubles in size—about an hour or two.
03 -
Lay a sheet of parchment paper over a baking tray and set aside.
04 -
Take the risen dough out of the bowl, split it into 8-12 even parts using a dough cutter or knife. Equal sizes help for uniform buns, but it's okay if they aren't perfect.
05 -
Make a ball with each piece by gently flattening the dough in your palm. Pull its edges towards the middle, pinch them together, and set it seam side down. Use your hand to roll it into a sphere with a circular motion.
06 -
Place the shaped balls on the prepared sheet, cover them loosely, and let them puff up for about 30 minutes to an hour.
07 -
Set the oven to 175°C to preheat. Beat together milk and egg for the egg wash. Brush it over the buns before putting them in the oven once risen.
08 -
Bake the buns on the middle rack for around 16 minutes. They won’t brown much because of the cocoa, so tap their underside; a hollow sound means they’re done. Cool completely on a wire rack.
09 -
While buns cool, whip heavy cream with cocoa powder, powdered sugar, and salt until medium-stiff peaks form. Keep it chilled until needed.
10 -
Once buns have cooled down, slice partly through the middle, leaving them attached. Fill them with whipped cream (a piping bag makes this easier). Smooth out any messiness with a spatula or knife.
11 -
Dust the buns lightly with powdered sugar before serving.
# Notes:
01 -
Only fill the buns you’ll eat soon—once filled, they need to be refrigerated, which can make the bread dry out a bit.
02 -
Feel free to mix in some fruit, jam, or chocolate chips along with the whipped cream filling for extra pizzazz.